Sfoglia per Autore
Saccharomyces Eubayanus potential in winemaking field
2018 Francesca Patrignani, Giuseppina P. Parpinello, Arianna Ricci, Vincenzo Castellone, Samantha Rossi, Rosalba Lanciotti
Saccharomyces eubayanus potential in winemaking field.
2018 Francesca PATRIGNANI, Giuseppina P. PARPINELLO, Arianna RICCI, Vincenzo CASTELLONE, Samantha ROSSI, Rosalba LANCIOTTI
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA”
2019 Samantha ROSSI, Margherita D’ALESSANDRO, Giacomo BRASCHI, Lorenzo SIROLI, Lucia VANNINI*, Francesca PATRIGNANI, Rosalba LANCIOTTI
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization
2019 Giacomo BRASCHI, Samantha ROSSI, Margherita D’ALESSANDRO, Lorenzo SIROLI, Lucia VANNINI, Francesca PATRIGNANI, Rosalba LANCIOTTI*
Biotechnological approaches to obtain cricket based bakery products
2020 Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano Del Duca, Oliver Schluter, Rosalba Lanciotti.
Lactobacillus paracasei A13 and high-pressure homogenization stress response
2020 Siroli L.; Braschi G.; Rossi S.; Gottardi D.; Patrignani F.; Lanciotti R.
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products.
2021 Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano Del Duca, Oliver Schluter, Rosalba Lanciotti
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods
2021 Patrignani, Francesca; Rossi, Samantha; Vannini, Lucia; Lanciotti, Rosalba
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters
2021 Rossi, Samantha; Parrotta, Luigi; Del Duca, Stefano; Rosa, Marco Dalla; Patrignani, Francesca; Schluter, Oliver; Lanciotti, Rosalba
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice
2021 Gottardi, Davide; Siroli, Lorenzo; Braschi, Giacomo; Rossi, Samantha; Ferioli, Federico; Vannini, Lucia; Patrignani, Francesca; Lanciotti, Rosalba
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product
2022 S. Rossi, L. Parrotta, D. Gottardi, V.T. Glicerina, S. Del Duca, M. Dalla Rosa, F. Patrignani, O. Schlüter, R. Lanciotti
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products
2022 Siroli, Lorenzo; Giordani, Barbara; Rossi, Samantha; Gottardi, Davide; McMahon, Helena; Augustyniak, Aleksandra; Menon, Abhay; Vannini, Lucia; Vitali, Beatrice; Patrignani, Francesca; Lanciotti, Rosalba
Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry
2023 Rossi S.; Maares M.; Kieserling H.; Rohn S.; Schluter O.; Patrignani F.; Lanciotti R.; Haase H.; Keil C.
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
2023 Bukvicki, Danka; D'Alessandro, Margherita; Rossi, Samantha; Siroli, Lorenzo; Gottardi, Davide; Braschi, Giacomo; Patrignani, Francesca; Lanciotti, Rosalba
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp.
2023 Amadei Solidea, Gottardi Davide, Ciccone Marianna, Rossi Samantha, Braschi Giacomo, Siroli Lorenzo, Lanciotti Rosalba, Patrignani Francesca
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey
2023 Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients
2024 Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations
2024 Amadei Solidea, Gottardi Davide, Rossi Samantha, Braschi Giacomo, Siroli Lorenzo, Lanciotti Rosalba, Patrignani Francesca
Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment
2024 Marios Psarianos, Kamran Iranshahi, Samantha Rossi, Davide Gottardi, Oliver Schlüter
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Saccharomyces Eubayanus potential in winemaking field | Francesca Patrignani, Giuseppina P. Parpinello, Arianna Ricci, Vincenzo Castellone, Samantha Ross...i, Rosalba Lanciotti | 2018-01-01 | - | - | 4.01 Contributo in Atti di convegno | 00-portada-contraportada6048.pdf |
| Saccharomyces eubayanus potential in winemaking field. |
Francesca PATRIGNANI, Giuseppina P. PARPINELLO, Arianna RICCI, Vincenzo CASTELLONE, Samantha ROS...SI, Rosalba LANCIOTTI |
2018-01-01 | - | - | 4.02 Riassunto (Abstract) | Patrignani et al. 2018 + Book of abstracts.pdf |
| Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” |
Samantha ROSSI, Margherita D’ALESSANDRO, Giacomo BRASCHI, Lorenzo SIROLI, Lucia VANNINI*, France...sca PATRIGNANI, Rosalba LANCIOTTI |
2019-01-01 | - | - | 4.03 Poster | Rossi et al. 2019 + Book of abstracts.pdf |
| Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization |
Giacomo BRASCHI, Samantha ROSSI, Margherita D’ALESSANDRO, Lorenzo SIROLI, Lucia VANNINI, Frances...ca PATRIGNANI, Rosalba LANCIOTTI* |
2019-01-01 | - | - | 4.02 Riassunto (Abstract) | Braschi et al. 2019 + Book of abstracts.pdf |
| Biotechnological approaches to obtain cricket based bakery products | Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano ...Del Duca, Oliver Schluter, Rosalba Lanciotti. | 2020-01-01 | - | Alma Mater Studiorum - Università di Bologna | 4.03 Poster | Abstract_Foodomics2020 Rossi et al.pdf |
| Lactobacillus paracasei A13 and high-pressure homogenization stress response | Siroli L.; Braschi G.; Rossi S.; Gottardi D.; Patrignani F.; Lanciotti R. | 2020-01-01 | MICROORGANISMS | - | 1.01 Articolo in rivista | 89_Siroli et al 2020 microorganisms.pdf |
| Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. | Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano ...Del Duca, Oliver Schluter, Rosalba Lanciotti | 2021-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods | Patrignani, Francesca; Rossi, Samantha; Vannini, Lucia; Lanciotti, Rosalba | 2021-01-01 | - | Elsevier | 2.01 Capitolo / saggio in libro | Patrignani et. al 2021.pdf |
| Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters | Rossi, Samantha; Parrotta, Luigi; Del Duca, Stefano; Rosa, Marco Dalla; Patrignani, Francesca; Sc...hluter, Oliver; Lanciotti, Rosalba | 2021-01-01 | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE | - | 1.01 Articolo in rivista | - |
| High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice | Gottardi, Davide; Siroli, Lorenzo; Braschi, Giacomo; Rossi, Samantha; Ferioli, Federico; Vannini,... Lucia; Patrignani, Francesca; Lanciotti, Rosalba | 2021-01-01 | FOODS | - | 1.01 Articolo in rivista | foods-10-02998.pdf |
| Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product | S. Rossi, L. Parrotta, D. Gottardi, V.T. Glicerina, S. Del Duca, M. Dalla Rosa, F. Patrignani, O.... Schlüter, R. Lanciotti | 2022-01-01 | JOURNAL OF INSECTS AS FOOD AND FEED | - | 1.01 Articolo in rivista | jiff2021.0184.pdf |
| Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products | Siroli, Lorenzo; Giordani, Barbara; Rossi, Samantha; Gottardi, Davide; McMahon, Helena; Augustyni...ak, Aleksandra; Menon, Abhay; Vannini, Lucia; Vitali, Beatrice; Patrignani, Francesca; Lanciotti, Rosalba | 2022-01-01 | FERMENTATION | - | 1.01 Articolo in rivista | Siroli et al 2022 Fermentation.pdf |
| Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry | Rossi S.; Maares M.; Kieserling H.; Rohn S.; Schluter O.; Patrignani F.; Lanciotti R.; Haase H.; ...Keil C. | 2023-01-01 | FERMENTATION | - | 1.01 Articolo in rivista | fermentation-09-00521.pdf; fermentation-2395578-supplementary.pdf |
| Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review | Bukvicki, Danka; D'Alessandro, Margherita; Rossi, Samantha; Siroli, Lorenzo; Gottardi, Davide; Br...aschi, Giacomo; Patrignani, Francesca; Lanciotti, Rosalba | 2023-01-01 | FOODS | - | 1.01 Articolo in rivista | Bukvicki et al 2023 Foods.pdf |
| Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. |
Amadei Solidea, Gottardi Davide, Ciccone Marianna, Rossi Samantha, Braschi Giacomo, Siroli Loren...zo, Lanciotti Rosalba, Patrignani Francesca |
2023-01-01 | - | - | 4.03 Poster | - |
| Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey | Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, ...Francesca Patrignani, Rosalba Lanciotti | 2023-01-01 | FERMENTATION | - | 1.01 Articolo in rivista | Gottardi et al 2023 - Yarrowia INGREEN.pdf |
| Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients | Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Bra...schi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti | 2024-01-01 | FOODS | - | 1.01 Articolo in rivista | foods-13-00449.pdf |
| Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations | Amadei Solidea, Gottardi Davide, Rossi Samantha, Braschi Giacomo, Siroli Lorenzo, Lanciotti Rosal...ba, Patrignani Francesca | 2024-01-01 | - | - | 4.03 Poster | - |
| Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment | Marios Psarianos, Kamran Iranshahi, Samantha Rossi, Davide Gottardi, Oliver Schlüter | 2024-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | Psarianus et al 2024 Quality evaluation of house cricket flour.pdf |
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